Early flight departures often mean leaving for the airport well before breakfast time and while it's tempting to opt for a bit of extra sleep-in instead, missing the most important meal of the day is not the best way to start a holiday or business trip.
Breakfast boosts metabolism, reduces the risk of cravings and improves concentration. So, if you don't want to be tired, hungry and slow by the time you get to your destination, making time for breakfast is an important start to a trip.
Of course, smashed avocado is one of the most popular breakfast choices around according to Airport Retail Group director George Drivas, who oversees four Coffee Club venues at the International and Domestic Terminals (and one each at Skygate and the nearby Service Centre), a good proportion of close to 150,000 eggs used at the venues each year end up covered in Hollandaise sauce as Eggs Benedict.
For a super early trip, I like to start with a coffee and something easy to digest like a cup of bircher muesli and yoghurt from one of The Coffee Club kiosks outside the Domestic Terminal for a snack on the fly. The kiosks open at 5am and also serve ham and chesse croissants or bacon and egg muffins for something more substantial.
Over at International Terminal, another local favourite is the hand-baked organic grain muesli from Gold Coast-based The Muesli Folk served at Windmill & Co (Level 3, after security).
Seeds by Bruno Loubet (Domestic Terminal, Level 2, Qantas food court) serves up a wide range of healthy and fresh salad bowls paired perfectly with one of their fresh juices. If you're on an early morning flight and ran out the door without breakfast, you can find chia seed pudding topped with fruit or a breaky pot iwth egg, avocado and toast. At the International Terminal (Level 3 after security) Boost Juice serves up a low fat and liquid source of protein in the Strawbrekkie Smoothie, a blend of oats, strawberry yoghurt, blueberries, strawberries, apple juice, whey protein, banana and ice.
Keeping it light but a little more sustaining, and with a little more time to relax, I like the organic muesli board of toasted muesli and a mango cheek accompanied by Shaw River yoghurt and banana infused with honey sauce at Glasshouse Bar (Domestic Terminal, Level 2, near Gate 40).
Alternatively, Glasshouse Bar can add a fried egg to its Croque Monsieur, the traditional French breakfast sandwich filled with smoked ham and Emmental cheese with a touch of Dijon mustard and béchamel - grilled, of course.
For a farewell breakfast joined by friends and family not travelling, Botanist Kitchen and Bar at the International Terminal (Level 4, before security) offers views of aircraft and runway action from its balcony position, along with menu specials such as corn and herb fritters with avocado or Spanish eggs.
Best local produce
I like to have a good meal before boarding a long international flight as it can be some time before food service starts on a plane and at Brisbane River Grill (also at the International Terminal, Level 3, after security) the free-range eggs from Tamborine Mountain on sourdough bread with a side of local Chriberg double smoked bacon is my brekky of choice.
Boarding an international flight well-fed means you can concentrate on adapting to the time zone in your port of arrival. That's one of the secrets of avoiding jet lag sorted!